Knead for 10 minutes. (You may use a mixer, but I always knead by hand). Let the dough rise in the bowl for 20 minutes, in a warm place ( 85 -100 degrees). Punch the dough, cut it into four sections, shape it into loafs and place them in four buttered bread pans. Let them rise again in a warm place for about 20-30 minutes, and bake for 30 minutes at 350. The Loaves should be golden brown. I usually butter the tops when I get them out, and wrap them in a big towel until they cool. (One loaf is usually gone while it's still warm!)

I am in the mood to try some new recipes. Yesterday, I made 3 loaves, hotdog and hamburger buns, and bran muffins. All of these were made without any wheat flour - white or whole. They were made with sorghum, tapioca, rice, potatoe, bean, and montina flours. These flours do not have the protein gluten which is the "glue" and is a leavening agent in wheat, barley, and rye. Some people have an intolerance to gluten which makes them very sick. I baked those items for my son. Of course, I had to sample everything. I'm off to the gym in a few minutes.
I love the smell of baked goods during the winter. Since it is going to snow tomorrow night and Saturday, gluten-free brownies and cookies are on the to-do list along with wheat bread baking for the rest of the family. And if I'm not quick enough to hide the GF brownies before baking a wheat batch they'll be gone. Well, I'm off to the gym. Looks like a high calorie and carb weekend for me.

I've never used Spelt. I have been experimenting with flours that do not contain the protein gluten. Spelt is in the same category as wheat, barley, and rye in that it contains gluten. If you try Spelt, let me know how it works and tastes.

Do you have any recipes that use rice or rice flour? My sister has some friends who are allergic to any sort of grain or grain product (as well as milk or anything made with milk, etc.) I don't think the human body is designed to live off fruit alone.

Last edited by Theodore on Mon Feb 13, 2006 12:07 pm, edited 1 time in total.

There are several books that have recipes that use flours from roots and beans, like potato, tapioca, gabanzo beans, etc. as well as rice flour. The types and purposes of flours are defined. The recipes can be adjusted for particular allergies like corn, milk, eggs, soy... Recipes for appetizers, breakfast, main dishes, pastas, breads, desserts,...

This type of cooking seems difficult because the ingredients are unusual. Once the ingredients are purchased (Look on-line, health food store, Asian market, and places listed in books), organized, and the cooking begins, it becomes easier to put it all together.

I love the honey oat bread that they have at subway restaurants. Is this bread similiar in taste? could you just add some oats to this recipe? what size bread pans do you use for this recipe? could you make this bread in a bread machine? I have never made bread myself,but i am interested in trying especially if is better for you health any tips or pointers would be great plus any good recipes. i have really enjoyed reading all of your postes. thanks!

Look for these books and check out this web site
Beard on Bread Beard, James 641.815B
Laurelâ€™s Kitchen Bread Book Robertson, Laurel 641.815R
The Bread Recipe Oppenneer, Betsy 641.815O
How Bread Works http://home.howstuffworks.com/bread.htm/printable

Start out with a very simple recipe. Don't give up if it doesn't work out the first time, but it probably will.

I have been blessed to attend two bread making classes by Betsy Oppenneer and can strongly recommend all of her cookbooks. She has a Tomatoe Basil bread that is absolutely wonderful. My husband constantly requests that one.

There are a couple of things I learned in her classes that I will pass on. First, it is unnecessary to punch your dough down after the first rising. As a matter of fact, it makes it very difficult to shape the bread. Second, use a thin layer of olive oil on your counter/board when you are rolling out the bread instead of more flour. The flour will not absorb into the bread but the olive will.